Savory Grass-Fed Beef Hot Dog & Cheese Pancakes
Recipe by Bravo TV's Top Chef Season 5 winner, Hosea RosenbergPhoto by IG User @honest_avocadoBig kids and little kids alike will love these tasty treats up for breakfast, lunch, dinner or snack time!!
Servings: 4
Ingredients
- 1 Package of TWR uncured beef hot dogs
- ½ Cup coarse shredded cheddar cheese
- 1 C AP Flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 tsp sugar
- 1 C whole milk
- 1 large egg
- 2 Tbsp melted butter
Instructions
- Cut hot dogs into small rings or dice
- Next, mix all dry pancake ingredients in a medium bowl
- Mix milk and egg in a separate small bowl
- Add wet ingredients to dry, then mix in the melted butter.
- Fold in the hot dogs and shredded cheese.
- Try not to over mix the batter. **The more you stir, the less the pancakes will rise.**
- In a clean nonstick pan, over medium heat, add a small amount of canola oil and wipe the pan with a towel to coat.
- Portion out pancake batter into pan in desired size cakes
- Do not touch the pancakes while they cook on side one. Simply wait for lots of bubbles to form on top, and bottom edge is golden brown. With a spatula flip to cook the other side.
- Transfer to plate when both sides are fully cooked. This should take about 2 min a side.
- Enjoy topped with or dipped into your favorite hot dog condiments – ketchup, syrup or both!
Notes
Pro Tip: Keep your oven or toaster oven on at 250 degrees and keep finished pancakes warm inside while the rest are cooking!
